Corn and Red Pepper Medley
 
  • 2 c fresh corn
  • 1 tblsp oil
  • 1 red pepper, chopped
  • 1/2 c chopped onion
  • 1 garlic clove, minced
  • 1/2 c minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • In a large nonstick skillet, cook corn in oil for 2 minutes over medium-high heat.
  • Add the red pepper, onion, and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender.
  • Stir in the parsley, salt, chili powder, and pepper; cook and stir 1-2 minutes longer.
Source: Taste of Home's Light & Tasty, August/September 2006
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